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Ingredients of success
Bridor - La tarte au sucre
With its handcrafted products and industrial management, Bridor is an industry benchmark for frozen fine pastry and bread.
The brand has a full range of 30 types of bread and 150 types of pastry to meet the customers’ requirements at all times.
The recipes are put together by professionals from the baking and restaurant trades (master bakers and chefs). The raw materials are all of prime quality: traditional French flour, AOC-labelled Poitou-Charentes butter. The production methods include allowing the dough to rest to guarantee its quality.
The French production unit in Servon sur Vilaine near Rennes has the latest quality assurance certificates (ISO, IFS, BRC) and its equipment based on the latest technology guarantees food safety and traceability for customers.

BRIDOR made in France : he exclusive Bridor French-style bakery carries on the tradition of French baking by adopting a clearly-defined position and principle: Bridor recipes are prepared by French master bakers in France using the best authentic raw materials.
It is in this spirit that Bridor has been in partnership with the famous Lenôtre establishment for the last 10 years.
The alliance of the Bridor and Lenôtre brands is manifested in an exceptional range of breads and pastries signed “Bridor, a professional Lenôtre recipe” which is distributed in France, Europe and the rest of the world. About half of Bridor’s turnover is thus made on four continents in prestigious hotels and traditional or fast-food restaurants.

Bridor products elected Flavour of the Year in 2007 and 2008 Flavour of the Year awards show what taste consumers prefer. A true outward sign of good taste, the “Flavour of the Year” logo is awarded by consumers for consumers. “Nice and crisp”, “lovely fresh buttery taste”, “nice and golden”, “beautifully soft inside” are some of the terms consumers on the panel used to describe Bridor products.
Such good comments gave Bridor the best mark in its category. If it pleased the panel so much, it’s because this range of frozen pastries for the catering industry has more than one argument up its sleeve!

BRIDOR “Eclat du Terroir” and “Viennoiserie lunch“, a professional Lenôtre recipe, are French all-butter pastries made from stringently selected ingredients. The butter used is labelled AOC Poitou-Charentes and gives the pastry a unique flakiness of unmatchable lightness. It took three years to develop such an outstanding level of quality. Resting, folding and coating the pastry with whole egg – no detail is ever left to chance.
The “Flavour of the Year” award for the Catering industry gives Bridor twice-over appreciation: from the chefs who served up the pastries at the tasting sessions and the consumers who tasted them.

Bridor’s agri-food innovation for nutrition and health: the Bridor fibre-rich baguette
Bridor has for several years had a research unit focusing on a range of “Health” products.
Bridor has always had been recognised by internationally-reputed certified experts for the quality of its products and its concern for Health and Nutrition from the very start of the development phase.
The baguette rich in soluble fibre developed by Bridor is based on this principle: the first requirement is for the product to taste good, technological performance comes second.
This fibre-rich baguette took two years of research and development. The “Delifibre” baguette with its undeniable health and nutrition effects makes the eater feel well fed, which limits the temptation to nibble. Its fibres are 90% soluble and it has major nutritional value because it helps to control energy inputs by satisfying hunger more quickly.
This baguette is a real health innovation and combines the enjoyment of white bread with the health benefits of fibres which are lacking in the modern diet.
  		   
History of the BRIDOR company

1988
The spread of “Brioche Dorée” restaurants led to the need for Groupe Le Duff to have its own production unit enabling it to build on quality and research into healthy food.

1996
Bridor signed a licence agreement with Lenôtre and started exporting to Japan.

1997
Bridor obtained ISO 9002 certification and opened 6 integrated baking centres at Disneyland Paris, making sales of 227M francs, 24% for export sales, with a payroll of 304.

1998
Bridor celebrated its 10th anniversary and extended its ranges and services to 4-star and luxury hotels.

2001
Industrialisation and development of the ready-to-bake pastry range.
A new cold room built to increase storage capacity.

2003
Launch of the traditional bread ranges in addition to the pastry offer.

2004
Certification ISO 9001 version 2000.

2007 – 2008
To cope with its development, Bridor is investing 20 million euros in its site.
20,000m² are devoted to production workshops and raw material storage area areas.
This investment will increase the site’s storage capacity by about 30% and create 60 new jobs.

Bridor - Viennoiserie